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Sesame Pesto Roasted Carrots

Author Notes:I had a nice salad the other night at Dana Slatkin with cooked carrots and avocado and I loved it. I got inspired by the idea of cooking carrots with a nice pesto and thought about making it with Morrocan flavors such as sesame, orange and honey…. After a few attempts, I finally came up this super yummy sesame pesto baked carrots.
—Virginie Degryse

Put the cilantro sesame, lime juice, both oils, ginger, honey and garlic in food processor until finely chopped to make the pesto. Reserve on the side.

Put the carrots on a baking sheet, toss with 1-2 tbsp of olive oil salt and pepper. Put the cut orange on the sheet. Toss the carrots with the pesto, making sure that all the carrots are covered nicely.

Cook the carrots in the oven for 20-25 minutes until golden brown.

Plate with some cilantro sprigs on top and a dash of black sesame seeds sprinkled all over, arrange the orange on the side and enjoy!

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3 Reviews

Since I missed the contest review deadline, here's part of what I said...<br /> No matter what you would do with it, this pesto is enough of a shift on the concept to make it stand out, suitable for perking up just about anything -- for me, that usually means sandwiches.<br />On the carrots, the pesto gives a nice acid balance to the sweetness that roasting brings out. The roasting step didn't take much of the pesto, and to my taste it was better with that amount, rather than adding more when serving.<br />